Average: 5 (1 vote)
Active time
45 minutes
4 servings

2 cups cooked brown rice

1 tablespoon extra-virgin olive oil

1 onion, chopped

2 garlic cloves, minced

2 tablespoons reduced-sodium soy sauce

1 tablespoon sesame seeds

1⁄2 teaspoon wasabi paste

1⁄2 teaspoon red pepper flakes

1 cup sliced shitake mushrooms

7 ounces firm tofu (about half of a 16-ounce package), drained and cubed

4 cups packed chopped kale (about 1 bunch)


  1. Cook the rice according to package directions.
  2. Heat the olive oil in a large skillet or wok. Add the onion and garlic and sauté for 3 minutes.
  3. Add the soy sauce, sesame seeds, wasabi paste, red pepper flakes, mushrooms, and tofu and stir well. Sauté for an additional 5 minutes. Stir in 1⁄3 cup water and the kale and sauté until the kale is slightly wilted and crisp-tender, about 4 minutes. Spoon 1⁄2 cup cooked rice into each of four individual bowls and top with about 1½ cups of the shitake- kale mixture.

Recipe developed by Sharon Palmer, RD, author of “The Plant-Powered Diet”


Calories: 320
Fat: 7g
Sodium: 304mg
Carbohydrates: 54g
Fiber: 4g
Protein: 12g

Yield: 4 servings

How'd it Taste?

Excellent. I doubled the “sauce” and added two chicken breasts.

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